I’m so glad you’re back again for Halloweek throwbacks! Wendy’s Chili was posted November 10th, 2010 and so easy to make and have for a quick, healthy, warm, treat before heading out. You’ll find more tasty suggestions, at the bottom of the post.
There’s absolutely no need to drive-through, or even work at Wendy’s to have a big bowl of hot, cheesy, Wendy’s Chili.
Just for you, I’m sharing my favorite copycat recipe. Try it along-side a little green salad to feel warm, full, and satisfied. No matter the season, Wendy’s Chili is my favorite fast food!
Baby it’s cold outside. Snow arrived Tuesday and it seems almost everyone is playing in it!
Then again, some of us are just trying to stay warm, right baby dove?
So I make lots of it, quarts and quarts. In fact I love to 4 times the recipe and cook it in my 22 quart roaster. It cooks up perfectly for a crowd or it’s an ideal freezer meal. I fill zip-top freezer bags, label and freezer for a heat and serve, busy day meal.
Begin by browning your ground beef in a6 quart dutch oven over medium heat; drain off the fat. Crumble the beef in pea-size pieces. Add all but the green onion, cheese and sour cream and simmer over low heat.
Cook stirring every 15 minutes for 2 to 3 hours. You will have the most delicious smell in your home and the best chili to ladle out into big bowls for your family and friends!
Now garnish it like this, with a little cheddar cheese, sour cream and cilantro…yum…and because I love ya, I want you to stay warm and full too…
the best you can. Hopefully my favorite warm chili will help!
Warm, low-carb, copycat, Wendy's Chili is my go to fast food favorite. It freezes well and can be made in quantity. It's perfect for crowds and parties too.
Recipe type: Soup
Serves: 12 servings
2 pounds ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can kidney beans, with liquid
1 (29 ounce) can pinto beans, with liquid
1 large yellow onion, diced
2 green chilies, diced
1 cup celery, chopped (I add the leaves too)
1 cup green pepper, diced
1 (29 ounce) can chopped tomatoes
2 tsp. ground cumin
3 Tbsp. chili powder
1 tsp. fresh ground black pepper
2 tsp. salt
chopped green onion
shredded cheddar cheese
Brown the ground beef in a dutch oven over medium heat; drain off the fat.
Crumble the beef in pea-size pieces.
Add all but the garnishes and simmer over low heat.
Cook stirring every 15 minutes for 2 to 3 hours.
Top with green onion, shredded cheese and sour cream.
Wendy's Chili is a great freezer meal. I often make it in my 20 quart roaster and then freeze it in freezer zip-top bags for quick and easy meals.
Please know that this is a fairly mild chili that is not too spicy for kiddos. For those that like it hot, I always have bottles of hot pepper sauce available. What are your favorite ways to serve chili and what do you like to add to it?
Here’s a few more one-pot wonders perfect for Halloween night!
Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…
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